this post was submitted on 22 May 2025
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Really confused on the purpose for this. Pepper growers have a petty good handle on how to dial up/down the heat level of peppers (stress tends to increase the heat). We also have people breeding tons of new varieties of peppers with different shapes, colours, flavours, textures, and heat levels.
Check this out:
These are habanada peppers. A variation on the habanero, they have no heat at all! Similar flavour but zero capsaicin, just like a sweet bell pepper.
Does anyone make a jalapeno heat habanero to your knowledge?
I'd love to be able to put them in things without making half the table cry
I’m not sure! What you can do though is use habanadas together with a habanero as a way of diluting the heat. If it’s a saucy dish you can just cook with a small piece of one as needed, then use nadas for the main pepper flavour.
If it’s something like a stir fry then just cut the pepper, remove the seeds, then stir fry with half or two halves of the seeded pepper, then remove or otherwise don’t eat it. It’s common in Chinese dishes to include a very hot pepper that you’re not supposed to eat which just imparts a bit of its heat to the dish (because it’s not chopped up or crushed it doesn’t release too much heat unless really cooked a lot).